(I came up with this one earlier today!)
- Huy Fong Sriracha Chili Sauce
- 1 white onion, minced
- 2 tablespoons oil
- 1 and 1/2 cups heavy cream
- 1 cup milk
- corn starch
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon garlic
In a pot, sauté the onion in the oil at medium-high temperature. When the onions have turned a golden-brown, add the heavy cream, milk, mustard powder, and garlic. Stir until mixed. Lower heat to a simmer, and cover. After a few minutes, add Sriracha (use discretion here; Sriracha can get very spicy very quickly). The sauce will take on an orange color, and darkens depending on the amount of Sriracha added. Stir thoroughly, and add corn starch at your discretion to increase thickness of sauce. Cover and simmer, stirring occasionally, for about 10 minutes. Cool afterwards, as the sauce will thicken as it cools, too.
- This recipe is far from perfect. As I remake it, I will update the recipe here.
- I intend for this to go on a burger recipe that I am making, and I will update accordingly.
- You may want to add a pinch of sugar for a sweet taste that will hit your mouth right before the Sriracha does.
- If you accidentally add too much Sriracha, DO NOT add sugar. The tastes are different, and will strike your palate at different times. Dilute with milk (not heavy cream).
- If you want to take the initiative in remaking this, I plan to try chicken broth instead of heavy cream and milk, as well as adding some balsamic vinegar.
- Make sure those onions are golden brown. If the onions are still raw, you’ll find that the depth of flavor is decreased.
- try adding some melting cheeses to it!